GINGER ICE CREAM

MAKES ABOUT 1 QUART

THIS recipe calls for fresh as well as crystallized ginger, which can
both be found in many supermarkets or by mail from Whole Foods (800-
780-3663). Powdered ginger will not work in this recipe.

¾ cup sugar
3 large eggs
2 teaspoons cornstarch
One 4-inch piece fresh ginger, peeled
1 cup milk
1½ cups heavy cream
½ teaspoon vanilla extract
2 tablespoons finely chopped crystallized ginger

In a mixing bowl, beat the sugar into the eggs until thickened and pale
yellow. Beat in the cornstarch. Set aside.

Slice the ginger into ½-inch pieces and combine with the milk in a heavy
medium saucepan. Bring to a boil, then remove from the heat, cover, and
let steep for 15 minutes. Remove the ginger with a slotted spoon and slowly
beat the warm milk into the eggs and sugar. Pour the entire mixture back
into the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. 

Be careful not to let the mixture boil or the eggs will scramble. 

Remove from the heat and pour the hot ginger custard through a 

strainer into a large, clean bowl. Allow the custard
to cool slightly, then stir in the cream and vanilla. Cover and refrigerate
until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions, adding the crystallized
ginger to the machine when the ice cream is semifrozen. When finished,
the ice cream will be soft but ready to eat. For firmer ice cream, transfer to
a freezer-safe container and freeze at least 2 hours.

Variations

EAST INDIA TRADING COMPANY ICE CREAM Along with the ginger,
add to the milk ¼ teaspoon each of the following: ground cinnamon, ground
nutmeg, ground cardamom. Proceed with the recipe as directed.

GINGER COOKIE ICE CREAM Add ½ cup crumbled ginger snaps to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the cookies. Proceed with the recipe as directed.

GINGER NUT ICE CREAM Add ½ cup chopped toasted walnuts (see page
xvi) to the machine when the ice cream is semifrozen. Allow the machine
to mix in the nuts. Proceed with the recipe as directed.

GINGER TEA ICE CREAM Add 2 tea bags of black tea to steep in the milk
along with the ginger. Remove the tea bags with the ginger. Proceed with
the recipe as directed.

GINGER VERBENA ICE CREAM Add 6 leaves fresh lemon verbena to
steep in the milk along with the ginger. Strain the leaves out with the ginger.
Proceed with the recipe as directed.

PFEFFERNUSS ICE CREAM Add ½ teaspoon ground cinnamon and ¼
teaspoon ground nutmeg to the milk along with the ginger. Add ½ cup
crumbled sugar cookies to the machine when the ice cream is semifrozen.
Allow the machine to mix in the cookies. Proceed with the recipe as directed.